A number of solid fats can be used for baking including lard, butter and shortening as well as tallow. The first three can all be handled in a fairly consistent manner – chill and then cut into the flour mix.
Tallow though doesn’t respond well to this treatment – it’s simply too hard to effectively break up in this way.
The good news is that by altering your handling strategy from the more conventional fats you can easily produce great baking with tallow.
As with the softer fats you’ll want to chill the tallow first. Then instead of cutting it in the flour mix use a knife to shave the chunk of tallow into smaller pieces and then add these to the flour mix. It’s that simple to make use of tallow rendered from either beef or deer in your home baking, and the results are excellent.